Friday, March 26, 2010

Busy, Busy, Busy,

Yup we're at it again, cutting up meat. This time it is a beef. It's all hands on deck to get the job done so if you'll excuse me for one day, I must run back out and get to work. On Monday and Tuesday I'll explain where different cuts of meat come from such as the T-bone , round steak etc. and why one is more tender than the other.

Kirk just opened the door and called, "Your minutes up!" We have a DVD that has enlightened us in several areas and ... and... I really have to go. See you Monday.

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